In A Nutshell

This pesto is so fresh tasting and versatile- it's awesome on fish, chicken and I also used it in my chicken tortilla soup. I would imagine it's good on chili, steak and burgers as well. 2 bunches cilantro, washed 1 t salt 2 garlic cloves, chopped 1/2 t cumin 1/2 t hot paprika 2 T lemon juice 1/2 cup EVOO 1/4 cup cotijo cheese (I call this Mexican parmesan) Chop all the ingredients except the oil and cheese in a food processor, scraping down the sides a couple times. Add the EVOO in a thin stream through the feeder tube and process until well combined. Add the cheese and pulse a few times. You could obviously improvise with this pesto, using different spices, perhaps adding nuts etc.

I've had a little chili obsession recently; this is adapted from the Chicago Tribune. I made some changes so that I could make it in the slow cooker (another obsession). 3 1/2 lbs boneless chicken thighs 3 T veg oil 3 onions, chopped 1 jalapeño, seeded and minced 8 garlic cloves, minced 4 t Mexican dried oregano 3 T cumin 2 t coriander 1 t cinnamon 1/2 cup good quality chili powder 1- 12 oz. bottle of beer 1- 28 oz. can fire roasted tomatoes 1- 12 oz. bottle fire roasted peppers, diced 2- 15 oz. cans pinto beans, undrained 1 square unsweetened chocolate, grated 2 T balsamic vinegar Garnishes: radishes, cilantro, cheese, sour cream, salsa, pickled jalapeño slices, green onions etc. etc. Sauté the onions in the vegetable oil until soft, about 8 minutes (I have a slow cooker pot that can go from stove top to slow cooker so that I don't have to dirty multiple pots). Add jalapeno and garlic, cook for about a minute and then add all the spices and cook for an